You gals who like to cook, I've had a problem with dressing
becoming too dry and sticking to the bowl it's cooked in.
I bake a turkey breast and cook the stuffing separately. I thought perhaps the problem was too shallow of a baking dish. This year I'll bake the dressing in a deeper dish. But here's the question: How do I keep the sides from sticking and the top from crusting up? I can butter the sides of the dish a bit, I know. But what about the top? What do you gals do?


Edited by jabber (12/22/09 02:25 PM)
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